History of butter

In the old days, Icelandic butter was made in a plunger churn. Butter was produced using milk both from cows and from ewes. The milk was placed in a trog (a wooden tray with high sloping sides) and left to stand, after which the skimmed milk was...


Smjör unsalted


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Smjör slightly salted


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The Icelandic cow originates from cattle brought from Norway during the settlement of Iceland in the 10th century. Ever since there has been little or no import of dairy cows which has made the breed unique in the world. It is the only breed of dairy cows in Iceland, and because of the isolation it is free from most of the diseases that are frequent in many countries. During the bright summer days the cows are kept in the pastures, but are housed during 7-8 months per year. Most Icelandic cows have no horns, but the breed presents a large variety of colours, the most common being red or red pied, brindle, brown and black or black pied. To add to the cow’s individuality all dairy cows in Iceland bear their own names.

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